1 cup uncooked brown rice
2 (15 oz) cans of chickpeas
1 (14 oz) block of tofu
2 medium zucchinis
1 tsp cumin
2 tbsp olive oil
1 tsp harissa, more for serving
Salt and pepper
Note: If you've got a barbecue, you may want to use Lisa's method of grilling the zucchini instead of browning them in the skillet.
Put the brown rice into a medium pot and add 2 cups of cold water and a couple pinches of salt. Place the pot on medium heat and bring to a healthy boil, uncovered. Then cover the pot, make sure no steam can escape (put a cloth under the lid, if needed) and turn the element to the very lowest setting. Let cook for 35 minutes – it is utterly important that you don’t open the pot or stir the rice!
Drain and rinse the chickpeas and pat dry with a paper towel. Drain the tofu and wrap with a strong paper towel or clean cloth and squeeze out the water. Cut the tofu into small cubes. Wash and chop the zucchini into similar-sized cubes.
Chop the shallots into fine pieces. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots and cook for about 2 minutes, when they begin to appear translucent. Then add the chickpeas and a pinch of salt to the skillet and cook until the chickpeas are very nicely browned. The chickpeas sometimes hop around in the skillet like popcorn when they heat up, so be careful!
Once the chickpeas are browned (about 5-7 minutes), add the tofu and sprinkle the cumin over them all. Cook until the tofu begins to turn golden (another 3-5 minutes). Pour the contents of the skillet into a large bowl to set aside.
Add another tablespoon of olive oil to the skillet and turn the heat up to medium-high. Add the zucchinis. Toss them around until they are browned on every side but not completely softened.
Pour the contents of the large bowl back into the skillet. Turn down the heat to medium. Grate half of the lemon’s zest into the skillet. Then, juice half the lemon and add it too. Finally, add the harissa and stir. Cook until heated; salt and pepper to taste. Let stand, covered, until the rice is ready.
When the rice has finished cooking, remove it from the heat and open the pot. Fluff the rice with a fork and then let stand for 5 minutes, covered. You may optionally add a tablespoon of olive oil or butter and some salt.
Serve the stir-fry on top of the rice in bowls. Let everyone put on their own harissa; the stuff is spicy so people’s tastes will differ!